In a large saute pan heat the butter, add the cooked gnocchi tossing gently in the butter.,Add the Parmigiano-Reggiano tossing to combine, once the gnocchi are coated with the butter and cheese remove the pan from the heat and add the prosciutto tossing to combine.,Finish the dish with a small dusting of freshly grated Parmigiano-Reggiano and serve immediately.,Boil the whole potatoes until they are soft (about 45 minutes).,While still warm, peel and pass through vegetable mill onto clean pasta board.,Boil 6 quarts of water in a large stock pot.,Make well in center of potatoes and sprinkle with the salt and all the flour.,Crack the egg into the center of well and using a fork, incorporate the potatoes, salt, flour and egg.,Once egg is mixed in, bring dough together, kneading gently until a ball is formed.,Knead gently another 4 minutes until ball is dry to touch.,Roll baseball-sized balls of dough into 3/4-inch diameter rods.,With a knife, cut the rods into 1-inch long pieces.,Lightly roll pieces off of the back end of a fork, or the concave side of cheese grater, until all the pieces are finished.,Drop these finished pieces into boiling water and cook until they float (about 1 minute).,Meanwhile, continue with remaining dough, forming rods, cutting into 1-inch pieces and flicking off of fork.,As gnocchi float to top of boiling water, remove them with a spider or skimmer and place them in a bowl with a 1/2-cup of canola, tossing to coat so they don't stick together.,Gnocchi can be made up to 48 hours ahead.,Before cooking the gnocchi, set up ice bath with 6 cups ice and 6 cups water.,______,Let sit several minutes in bath and drain from ice and water.,Toss with 1/2-cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.